Fractionated milk fat: Composition, structure, and functional properties

J. Bruce German, Cora J. Dillard

Research output: Contribution to journalArticle

16 Scopus citations

Abstract

Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.

Original languageEnglish (US)
JournalFood Technology
Volume52
Issue number2
StatePublished - Feb 1998

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Fractionated milk fat: Composition, structure, and functional properties'. Together they form a unique fingerprint.

  • Cite this